Savory Beijing Glazed Baby Back Ribs
Discover the rich flavors of Chinese cuisine with our Savory Beijing Glazed Baby Back Ribs. Perfect as an appetizer or a main dish, these tender, juicy ribs are infused with a sweet and savory glaze that features a unique blend of Worcestershire sauce and traditional Chinese five-spice. Baked to perfection, they are both easy to prepare and incredibly delicious, making them an ideal choice for gatherings, parties, or a cozy family dinner. Serve these delectable ribs with a side of steamed rice or fresh vegetables for a complete meal, and watch as they become the star of your table!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Pork loin baby back ribs
4 lbs (cut in half lengthwise across the bones)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Ketchup
1/2 cup (for the glaze)
Brown sugar
2 tablespoons (for the glaze)
Worcestershire sauce
1 tablespoon (for the glaze)
Chinese five spice powder
1 1/2 teaspoons (for the glaze)
Instructions
1
Preheat your oven to 425°F (220°C) and line a large, shallow baking pan with aluminum foil for easy cleanup.
2
Cut the pork loin baby back ribs into individual portions, ensuring each rib piece is cut across the bone. Season generously with salt and pepper to taste.
3
Place the seasoned ribs in the prepared baking pan and bake uncovered for 30 minutes, turning them halfway through to ensure even cooking.
4
While the ribs are baking, prepare the glaze. In a large mixing bowl, combine the ketchup, brown sugar, Worcestershire sauce, and Chinese five-spice powder. Whisk together until well blended.
5
After the initial baking time, drain any excess fat from the ribs and transfer them to the bowl with the glaze mixture. Toss the ribs in the glaze until they are thoroughly coated.
6
Return the coated ribs to the baking pan. If you prefer, you can cover and chill the ribs for up to 24 hours to allow the flavors to meld.
7
To finish cooking, reduce the oven temperature to 350°F (175°C) and bake for an additional 15 to 25 minutes, or until the ribs are tender and the glaze is caramelized.
8
Remove from the oven, let rest for a few minutes, and serve hot, garnished with chopped green onions or sesame seeds if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Beijing Glazed Baby Back Ribs?
They are a tender and juicy Chinese-inspired pork dish featuring a unique sweet and savory glaze made with Worcestershire sauce and Chinese five-spice.
What type of meat is required for this recipe?
The recipe requires 4 lbs of pork loin baby back ribs.
How should the ribs be prepared before baking?
The ribs should be cut into individual portions across the bone and seasoned with salt and pepper.
What is the initial oven temperature for baking the ribs?
The oven should be preheated to 425°F (220°C) for the first stage of baking.
How long is the first baking period?
The ribs bake uncovered for 30 minutes, and should be turned halfway through.
What ingredients are used to make the glaze?
The glaze consists of ketchup, brown sugar, Worcestershire sauce, and Chinese five-spice powder.
How much Chinese five-spice powder is needed?
You will need 1 1/2 teaspoons of Chinese five-spice powder.
How much brown sugar is used in the glaze?
The recipe calls for 2 tablespoons of brown sugar.
What is the measurement for the ketchup in the glaze?
You should use 1/2 cup of ketchup for the glaze mixture.
Do I need to drain the fat from the ribs?
Yes, you should drain any excess fat from the ribs after the initial 30-minute bake before adding the glaze.
Can I prepare these ribs in advance?
Yes, after coating the ribs in glaze, you can cover and chill them for up to 24 hours before the final bake.
What is the oven temperature for the second baking stage?
The oven temperature should be reduced to 350°F (175°C) for the final stage.
How long is the final baking time?
The ribs should bake for an additional 15 to 25 minutes until tender and caramelized.
What should I use to line the baking pan?
It is recommended to line a large, shallow baking pan with aluminum foil for easy cleanup.
How do I ensure the glaze is well mixed?
Whisk the ketchup, brown sugar, Worcestershire sauce, and five-spice together in a large bowl until well blended.
What are some recommended garnishes for the ribs?
You can garnish the finished ribs with chopped green onions or sesame seeds.
What are some suggested side dishes?
These ribs pair well with steamed rice or fresh vegetables.
Is this recipe suitable for parties?
Yes, these ribs are an ideal choice for gatherings, parties, or family dinners.
How many ingredients are in this recipe?
There are 7 main ingredients: pork ribs, salt, pepper, ketchup, brown sugar, Worcestershire sauce, and Chinese five-spice.
Should the ribs be rested after cooking?
Yes, let the ribs rest for a few minutes after removing them from the oven before serving.
Are the ribs baked covered or uncovered initially?
The ribs are baked uncovered during the first 30 minutes at 425°F.
What makes the glaze unique?
The unique flavor comes from the combination of traditional Chinese five-spice and savory Worcestershire sauce.
Can these be served as an appetizer?
Yes, they are perfect as either an appetizer or a main dish.
How do I coat the ribs in the glaze?
Transfer the partially baked ribs into the bowl with the glaze and toss them until thoroughly coated.
What texture should the glaze have after the final bake?
The glaze should become caramelized on the ribs.
What is the serving size for this recipe?
The specific serving size is not provided, but the recipe uses 4 lbs of ribs.
How much Worcestershire sauce is required?
The recipe requires 1 tablespoon of Worcestershire sauce.
Is this recipe difficult to make?
No, the recipe is described as easy to prepare and both tender and juicy.
What is the primary flavor profile?
The flavor profile is a rich, sweet, and savory blend typical of Beijing-style glazes.
Should I season the ribs before the first bake?
Yes, you should season the ribs generously with salt and pepper before they go into the oven.